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Cut mutton brisket into steaks.
Marinate the meat in spices without salt for at least 20 mins. If you marinate longer, put the meat in the refrigerator.
Fry the meat until golden brown all over in well-heated oil. Salt, and remove with a slotted spoon, and set aside.
While the meat is cooking peel the potatoes. Then fry them in the same oil until golden and salt during the preparation.
Return the meat, cover and cook for 20-30 mins over a low heat. If it is necessary add 50ml of water.
Serve kazob-kabob with fresh vegetables and always with washed onion.